TOKYO--(BUSINESS WIRE)--Granada Co., Ltd. (Location: 1-9-6 Shintomi, Chuo-ku, Tokyo, CEO Yuji Shimoyama) invites about 30 star chefs from around the world to Tokyo and opens a limited-restaurant called “COOK JAPAN PROJECT". It will be held from April 2019 to January 2020 and approximately 30 star chefs from Europe, Latin America, U.S.A., and Asia will come to Japan in turn. About 3 chefs come to Tokyo each month and each chef offers an original course using the best Japanese ingredients.
Now the reservation for the 3 chefs’ events in April are available from February 18th 2019.
HOW TO MAKE RESERVATION
Reservation start date:
- February 15th (Fri ) 2019 at 12:00 PM for membership
customers* (refer to membership service)
- February 18th (Mon) 2019 at 12:00 PM for general customers
- It is first come first served basis
- Please understand each event has a limited number of seats available
- We ask guests to make reservation with even numbers of seats in order to make the event available to maximum number of people. We apologize for any inconvenience this may cause, and appreciate your cooperation and understanding
URL: On-line reservation will be available on COOK JAPAN PROJECT website
COOK JAPAN PROJECT offers a membership service to those who support the project. Membership customers will have access to advance reservation system. Membership customers will be able to make reservation three days prior (72 hours) to the general reservation at each chef’s event.
Membership can be applied from below (¥ 300,000) excluding tax
CHEFS COMING IN APRIL (Reservations start on February 15th & 18th 2019)
1) YANNICK ALLÉNO
CHEF: Yannick Allenó, France
“Pavillon Ledoyen" Paris, France Michelin 3 stars No.29 World's 50 Best
"Le 1947" Courchevel, France, Michelin 3 stars
DATE: April 5th (Fri) - April 7th (Sun) 2019
Lunch from 12:00, 12:30, 13:00
Dinner from 18:00, 18:30, 19:00
PRICE: Degustación course ¥ 69,000 per person (excluding tax, including service charge)
The opening chef of this historical event is Chef Yannick Allenó, who is
the only person to hold two Michelin 3-star restaurants in France. He is
a master of modern French and is also an recognized international chef
who developed restaurants in five countries, including Morocco, Dubai,
Hong Kong, Korea and China.
In recent years, he holds a patent technique called "Extraction" that extracts pure taste and mineral of the ingredients, and is pursuing research on "fermentation" as a way to express terroir. The cuisine of this grand master does not stop evolving.
2) THIBAULT SOMBARDIER
CHEF: Thibault Sombardier
"Antoine" Paris, France Michelin 1 star
DATE: April 12 (Friday) - April 17 (Wed)
HOURS: Dinner from 18:00, 18:30, 19:00
PRICE: Degustación course ¥ 39,000 per person (excluding tax, including service charge)
The second chef of "COOK JAPAN PROJECT" is Chef Thibault Sombardier, who
has experience working under Chef Yannick Allenó. He is the chef of
“Antoine,” Michelin 1 star restaurant famous for its fish and seafood
dishes. Chef Thibault’s gifted hands will create delicate dishes using
best Japanese ingredients.
3) JACOB JAN BOERMA
CHEF: Jacob Jan Boerma
"De Leest" Vaessen, Netherlands Michelin 3 stars
DATE: April 25 (Thu) - April 30 (Tue)
HOURS: Dinner from 18:00, 18:30, 19:00
PRICE: Degustación course ¥ 59,000 per person (excluding tax, including service charge)
Jacob Yan Boerma, owner chef of “De Leest”, a Michelin 3 star restaurant
in Netherlands . He is a master of aromatic cuisine who has been
exploring the taste and fragrance of various ingredients. He creates
artistic dishes with a fine tuning of acidity, spices and fresh
Beverages: Wine / alcohol pairing selected by the chef in accordance with the degustación course will be available at ¥ 20,000 per person (excluding tax).
Wine /alcohol pairing will be 10% OFF if ordered on our website in advance.
Various wines and drinks will be also available on site.
CONCEPT of "COOK JAPAN PROJECT"
"COOK JAPAN PROJECT" , as shown in its title., is a project in which the world renowned chefs create new dishes using Japanese ingredients. The chefs with highest level of skills from around the world come to Japan for only a couple of days and meet seasonal ingredients in Japan, and create an original course using their techniques. It is a unique gastronomic experience, which will be only available on that particular moment at that particular place.
1-6-1 Nihonbashi, Chuo-ku, Tokyo Coredo Nihonbashi ANNEX
1 min. walk from Exit b12 of Nihonbashi Station on the Tokyo Metro Ginza Line/Tozai Line/Toei Subway Asakusa Line
6 min. walk from Exit Nihonbashiguchi of JR Tokyo Station
COOK JAPAN PROJECT related URL
Address: 104-0041 Chuo-ku, Shinfuku 1-9-6 6F
CEO: Yuji Shimoyama
Establishment: June 12, 2000
Business description: restaurant management